Chili Cornbread Pie
Serve this savory chili pie—with an easy cornbread crust—garnished with sour cream, sliced green onions and sliced ripe olives.
1 (15-ounce) can chili with beans
1 (14.5-ounce) can chicken broth - divided use
1 large egg
1 (8-ounce) package cornbread stuffing mix
2/3 cup loose-pack frozen corn
1 cup shredded cheddar cheese
- Preheat oven to 350°F (175°C). Lightly grease 9-inch pie plate.
- Combine 1 cup broth and egg in medium bowl; add stuffing mix. Press into prepared pie plate to form crust.
- Combine chili with beans, corn and remaining broth; spoon over crust. Top with cheese.
- Bake for 25 to 30 minutes; cool for 5 minutes before serving.
Makes 6 servings.